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World Cookery
by Geraldine Newton



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Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut
it from the cobs, and boil it with Lima beans, and a few slices of salt
pork. It requires boiling from fifteen to thirty minutes, according to
its age.


108. _To cook various kinds of Beans._

French beans should have the strings taken off--if old, the edges should
be cut off, and the beans cut through the middle. Boil them with a
little salt, from twenty-five to forty minutes, according to their age.
A little saleratus boiled with them preserves their green color, and
makes them more healthy. Salt and butter them when taken up. Lima beans
can be kept the year round, by being perfectly dried when fresh gathered
in the pods, or being put without drying into a keg, with a layer of
salt to each layer of beans, having a layer of salt at the bottom of the
keg. Cover them tight, and keep them in a cool place. Whenever you wish
to cook them, soak them over night, in cold water--shell and boil them,
with a little saleratus. White beans for baking, should be picked over
carefully to get out the colored and bad ones. Wash and soak them over
night in a pot, set where they will keep lukewarm. There should be about
three quarts of water to three pints of the beans.







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